Tips for the Creative Table Setting Contest

Participants select a theme and display one place setting, including table covering, dishes, glassware, silverware, centerpiece and menu. Some even dress to coordinate with the theme.

Why participate in the Table Setting Contest? It is a fun way learn how to: • properly set a table • plan nutritious meals • express originality and creativity in choosing a theme • present your creativity to the judge • express knowledge of food, nutrition and food safety

Do you know that you can be a designer each time you set the table? A designer chooses and arranges things according to a plan for beauty and order. A neat, interesting, clean, and attractive table setting makes any .meal more enjoyable, and express knowledge of food, nutrition and food safety.

Step 1: Select a Theme What is the occasion… a family dinner, a holiday or lunch with friends? Select a theme which fits the occasion. Possibilities can run from a fishing party sack lunch to a formal Mother’s Day dinner.

Step 2 Table Appointments These include any item used to set a table: tablecloth, placemats, dinnerware, glassware, flatware, and centerpiece. Choose table appointments to fit the occasion and carry out the theme. Paper plates, plasticware, and paper napkins may be used for a picnic but they would not be appropriate for a formal dinner.

Step 3: Table Covering — This is the background for the food and table appointments placed on it. It protects the table and makes for less noise. Placemats and/or tablecloths may be used. Sometimes the table is left bare. Choose a covering which is appropriate for the occasion and the other table appointments

Step 4: Place Setting — Allow at least 20 inches for each person’s dishes. This is called a cover and each cover is set exactly the same. A cover contains the dinnerware and flatware for the meal served. • Put the plate, china, pottery paper, glass, etc., in the center of the cover about one inch from the edge of the table. If a table is not used at the event, placement may vary. • Place the knives and spoons on the right side, the forks (silver, plastic, etc.) on the left about one inch from the plate and one inch from the edge of the table. Turn the cutting edge of the knife towards the plate. If there is more than one piece in each cover, such as one dinner fork and a salad fork or one teaspoon and a soup spoon, place the one that will be used first outside the other. • napkins folded into oblongs are placed next to the forks with the fold to the left so it opens like book. The first beverage glass is placed about one inch above the tip of the knife. If serving more than one beverage, place additional glass(es) to the right of first glass in order served. • If coffee or tea is served, the cup is placed on the saucer and set to the right of the spoon. Have the handle pointing to the right. • Salad, bread and/or dessert plate(s) or bowl(s) may be placed at the top of the fork(s). • When selecting your cover, include a dish for each course. Placement may vary according to how and when food is served.

Step 5: Setting the Table The following rules for setting a table correspond to the numbers seen in the table setting illustration below. 1. The flatware, plate, and napkin should be one inch from the edge of the table. 2. The plate is always in the center of the place setting. 3. The dinner fork is placed at the left of the plate. 4. If a salad fork is used, it is placed to the left of the dinner fork. 5. The napkin is placed to the left of the fork, with the fold on the left (unless a decorative/creative fold is used). The napkin may also go under a fork or on top of the plate. 6. The knife is placed to the right of the plate with the sharp blade facing in towards the plate. 7. The teaspoon is placed to the right of the knife. 8. If a soup spoon is needed, it is placed to the right of the teaspoon. 9. The soup bowl may be placed on the dinner plate. 10. The drinking glass is placed at the tip of the knife. 11. If salad, bread and/or dessert plate(s) — or bowl(s) — is used, place at the top of the fork(s). 12. The cup or mug is placed to the top right of the spoons. Note: Only the utensils needed are placed on the table.

Step 6: Centerpiece — The centerpiece should be coordinated with the table appointment and be appropriate for the occasion. Even though a single place setting is set, the centerpiece should be visible to all as if the entire table was set and should not obstruct anyone’s view of each other. Centerpiece candles, if used, are NOT to be lit.

Step 7: Planning a Menu — When planning a menu, first decide on the main dish. Select appropriate vegetables, appetizer, soup or salad. Add a bread, dessert and beverage, if desired. Use My Plate to plan nutritious meals. Breakfast, party, and picnic menus should contain two or three food groups. Other meals should contain five food groups. Participants are encouraged to develop interesting and creative menus. For example, you might name a food to fit your theme.

For more information about MyPlate, go to http://myplate.gov.

Step 8: Writing your menu for the contest:

The menu should be displayed in a 3X5 or larger medium ( index card, ceramic tile, chalkboard etc.) printed or typed by the participant.

List the foods in the order in which they are served but list only the foods you are serving.

Sample Menu All foods begin with a Capital letter Appetizer Main Dish Grilled Ham with Pineapple Slices Starchy Vegetable Scalloped Potatoes Other Vegetables Salad Cole Slaw Bread Dessert Gingerbread with Applesauce Beverage Milk

Step 9: Come to the Fair and have fun… Judging at the county level will be based on age of 4-Her.

This is what the judges will be looking for:

 A theme and how well the theme is incorporated throughout the entire presentation including the menu.

 For the menu, are the foods selected healthier choices. Keep MyPlate in mind.

 The table should be set correctly with only the dishes and flatware that is needed for the menu (see above).

 The menu should be written on a card or other medium in menu form. Not all categories of food will be used. List only the foods chosen in order according to the list above and remember each food should start with a capital letter. (see above)

Junior and Senior members table settings can be selected for state fair.